The absolute, without a doubt best wee heavy recipe I've ever tried is Skotrat's Traquair House clone. I uses only pale malt and a bit of roast barley for color. Based on that, I'd have to say that your recipe is way over the top.

60 minutes is Way too short of a boil, at least 2 hrs closer to 3 would be awesome. Or as some people do and have success with boil down the first running's as you notes suggest

This style is NOT a hop showcase, drop everything after the 60 min addition and increase the amout of hops to hit your biotterness, NO flavor or aroma hops.

Peat, I wouldn't use it. Rauchmalt if you need to but keep in mind that the coerrect amount of smoke in the final product is just a hint. The judge needs to ask the question, "Is that smoke I'm getting?" If the answer is yes there is too much smoke. IMHO 4 oz of fresh smoked malt is too much.

Since you are using liquid yeast consider Scottish Ale Yeast, the yeast you have chosen will work.

Mash, a 158F mash for me on my system for a 1.088 strong scotch ale would be way to high. I would be looking at 151/152F looking for 1.022-1.025 FG. I think 155F will give you a much higher FG than you are looking for, maybe something short of 1.035. Save those high mash temps for your Scottish ales.

Looks pretty close to me, and I agree with bonjour on most of his points... I would drop the peat smoked malt as well. Tried it once. Yuk! Maybe add 1/2 lb to 1 lb of wheat? Mash at ~153. If you have the time mash for 90 and boil 90. Depending on your system you'll need about 8 gallons to start. Boiling down a gallon to a quart is good. Hops? 2.5 oz EKG @ 60 & 1/2 oz EKG at 30. (I think bonjour meant to say "This style is NOT a hop showcase") Go with Wyeast 1728 if you can get it. Ferment it for 3 weeks and cool. Start at ~58 and bump it up to ~62 after the vigorous fermentation has ceased, about 1 week into the fermentation but that all depends on your conditions. Start rousing the yeast at this point and rouse at least daily. Let it warm up to ~68 the last 3-4 days to give the yeast a chance to finish up. Then keg & let it sit for a while. Big beers need a lot of love & attention, and patience!!

Mash, a 158F mash for me on my system for a 1.088 strong scotch ale would be way to high. I would be looking at 151/152F looking for 1.022-1.025 FG. I think 155F will give you a much higher FG than you are looking for, maybe something short of 1.035. Save those high mash temps for your Scottish ales.

Fred

Fred - I am going to change the mash temp to 152F...I agree it's way too high for this beer.

I just got my first Wee Heavy on tap so I can now comment on the style. For 10 gallons I used 30 pounds of Maris Otter, 5 pounds of Munich, 0.5 pounds roasted barley mashed at 154F. I took 2 gallons of the first runnings and boiled it down to a quart-it looked suspiciously like dark liquid extract, and the rest of the wort I boiled 2 hours. At 60 minutes I added 3 oz's of Challenger. It's a very malty, malty brew with very little hops bitterness, pretty much exactly what I was shooting for. I'll let the second keg sit until next summer.

I just got my first Wee Heavy on tap so I can now comment on the style. For 10 gallons I used 30 pounds of Maris Otter, 5 pounds of Munich, 0.5 pounds roasted barley mashed at 154F. I took 2 gallons of the first runnings and boiled it down to a quart-it looked suspiciously like dark liquid extract, and the rest of the wort I boiled 2 hours. At 60 minutes I added 3 oz's of Challenger. It's a very malty, malty brew with very little hops bitterness, pretty much exactly what I was shooting for. I'll let the second keg sit until next summer.

White Labs Edinburgh, stepped up the starter 3 times and fermented at 62F wort temp. I have a 12.2 gallon conical with a thermowell hooked to a Johnson controller all sitting in an insulated box with a window AC attached.